Ingredients
- 1 handful Szechuan peppercorns, crushed
- 2 x 350 g higher-welfare pork fillets, thinly sliced
- 2 teaspoons sesame oil
- 2 tablespoons sunflower oil
- 2 tablespoons freshly grated ginger
- 1-3 fresh red chillies, deseeded and chopped, to taste
- 125 g oyster mushrooms, wiped and torn
- 125 g shiitake mushrooms, wiped and halved
- 1 red pepper, deseeded and chopped
- 1 bunch spring onions, trimmed and sliced
- 200 g pak choi, chopped
- 2 cloves garlic, peeled and finely chopped
- 300 g bean sprouts
- 300 g medium egg noodles, cooked
- 2 teaspoons fish sauce
- 6 tablespoons oyster sauce
- 1 small bunch fresh coriander, leaves chopped
- 75 ml organic chicken stock
- low-salt dark soy sauce
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Method
Rub the crushed peppercorns into the pork slices. Heat your wok and a frying pan to make them as hot as you can. Pour the sesame and sunflower oils into the hot wok and fry the ginger, chilli and mushrooms for a minute until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic and bean sprouts and stir-fry until wilted. Add the noodles, fish and oyster sauces, the coriander leaves and the stock. Stir-fry for 2 to 3 minutes until the noodles are steaming hot. Taste and season with soy sauce.
Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side or until cooked through and golden. Serve with the stir-fried noodles.
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